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La Belle Cuisine
Beef Tenderloin Medallions with
Ratatouille and Anchovy-Pine
Best of the Best Vol. 5:
The Best Recipes from the 25
Best Cookbooks of the Year
Food & Wine Books, Editor in Chief Judith Hill, 2002,
American Express Publishing Corp.
Meat and Game
by Charlie Trotter, 2001, Ten Speed Press
full flavor of the beef works perfectly with the lively ratatouille and is
equally complemented by the musty, heady anchovy-pine nut vinaigrette.
is especially explosive in flavor because all the ingredients
are briefly sautéed
rather than cooking them slowly together. This creates
less muddy flavor.
Capers and Basil Oil provide the final whimsical, but
important, flavor notes.”
1 shallot, minced
1 cup plus 3 tablespoons olive oil
Pinch of saffron threads
2 cups peeled, seeded, and chopped tomato
1 cup finely julienned [cut into thin,
matchstick strips] Spanish onion
5 cloves garlic, minced
1/2 cup finely julienned red bell pepper
1/2 cup finely julienned yellow bell pepper
1/2 cup finely julienned zucchini
1/2 cup finely julienned yellow squash
1/2 cup finely julienned eggplant
2 tablespoons fresh basil chiffonade
[see tips below]
Salt and pepper
15 salt-packed anchovies, filleted,
rinsed, and chopped
1/4 cup balsamic vinegar
1 red bell pepper, chopped
1/4 cup pine nuts, toasted
Four 3-ounce beef tenderloin medallions
1 tablespoon grapeseed oil
1/4 cup capers, minced
8 teaspoons Basil Oil (recipe follows)
To prepare the tomato sauce: Sweat the shallot in 1
tablespoon of the
olive oil in a small sauté pan over medium-low heat for 2
the saffron and cook for 1 minute. Add the tomatoes and cook
heat for 30 minutes. Puree until smooth and pass through a
To prepare the ratatouille: Sauté the onion in 2
tablespoons of the
oil in a medium sauté pan over medium heat for 5
until caramelized. Add the garlic and cook for 1 minute. Add the
and yellow bell peppers, zucchini, yellow squash, and egg-
for 5 minutes, or until the vegetables are tender. Fold
and basil into the vegetables and season with salt
To prepare the vinaigrette: Puree the anchovies,
the remaining 1 cup olive oil, the chopped red bell
pepper, and the
until smooth. Pass through a fine-mesh sieve and
taste with salt
and pepper. Warm the vinaigrette over medium heat
for 2 to 3 minutes, or until warm.
To prepare the beef: Season the beef medallions with
salt and pepper.
Place the medallions in a hot sauté pan with the grapeseed
oil and cook
over medium heat for 4 minutes on each side, or until cooked
Allow the meat to rest for 3 minutes before slicing in half. Season
salt and pepper.
Place some of the ratatouille in the center of each plate.
Set 2 pieces of
the meat over the ratatouille and sprinkle the capers around
Spoon the vinaigrette and Basil Oil around the plate and top with
freshly ground black pepper.
Yield: 1 1/2
1/2 cup firmly packed fresh basil leaves
1/2 cup firmly packed spinach
1/4 cup firmly packed fresh flat-leaf
1/4 cup olive oil
1 cup canola oil
Blanch the basil,
spinach, and parsley in boiling salted water for 45 seconds. Immediately
shock in ice water and drain. Coarsely chop the mixture and squeeze out the
excess water. Purée with the olive and canola oils for 3 to
4 minutes, or
until bright green. Pour into a container, cover, and refrigerate for 1 day.
Strain the oil through a fine-mesh sieve and discards the
for 1 day, decant, and refrigerate until ready to use or
for up to 1 week.
Substitutions: Chicken, veal, squab
While the red and yellow bell peppers in the ratatouille are well matched
by a peppery Cabernet Sauvignon from Napa Valley, for the whole
Cabernet Franc is the better match. The herbaceous quality of Château
from St. Émilion in Bordeaux is a stimulating pairing with all of the
vegetable elements and the basil.
Food & Wine
only ingredients in this recipe that might be difficult for you to get
the salt-packed anchovies and the grapeseed oil.
[No problem! Shop igourmet.com] We hesitate to admit this in light of Chef Trotter’s
discriminating palate and demanding standards. But we substituted
well-rinsed canned anchovies (30 fillets to equal 15 anchovies) and canola
oil. The dish still tasted marvelous
quickest way to cut basil into chiffonade is to stack several leaves
together, roll them up loosely, and cut them crosswise into thin strips.
just enough of the Anchovy-Pine Nut Vinaigrette for four, make a
of the recipe.
Featured Archive Recipes:
Charlie Trotter Cooks at Home
Charlie Trotter's Mediterranean-Inspired
Beef Tenderloin with Quinoa and Red
Wine-Black Olive Vinaigrette
Patrick Clark's Pan-Roasted Filet of Beef
with Potato and Blue-Cheese Ravioli
Index - Beef Recipe Archives
Classic French Recipe Index
Daily Recipe Index
Recipe Archives Index